8 Slices of Pork Belly or Pork Spare Ribs
4 Garlic Cloves, crushed
2 Cm Ginger, grated
3 tsp Chilli Flakes
3 tsp Szechuan Pepper, roasted, ground
1/3 cup Brown Sugar
4 tbsp Light soy sauce
3 tbsp Tomato Sauce
5 tbsp Hot Chilli Sauce, divided
1/2 cup Rice Wine Vinegar
Sesame seeds, to garnish
2 Spring onions, finely sliced, to garnish
In a non-metallic bowl, combine the pork, garlic, ginger, chilli, toasted and ground Szechuan pepper, brown sugar, light soy sauce, tomato sauce, 2 tablespoons of the hot chilli sauce and rice wine vinegar. Marinate for at least 2 hours or overnight
Set your barbecue up for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Place the spare ribs the marinade into a large disposable drip pan. Tightly cover the drip pan with aluminium foil.
Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the dip pan on the barbecue and cook for 30 minutes. After 30 minutes, remove the foil . Turn the pork and cook for a further 40 minutes, turning the pork every 20 minutes.
Remove the drip pan from the barbecue. If using a Q, remove the convection tray and trivet. Set the burner(s) to high. Remove the pork from the drip pan and baste with the remaining hot chilli sauce and cook the pork direct on high heat for 1 minute per side or until caramelised.
Garnish the pork with sesame seeds and finely sliced spring onion.